Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Red Snapper Ceviche

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

     Red Snapper Ceviche  Empty Red Snapper Ceviche

    Post by Lobo Fri 29 Jan 2016, 12:44 am

     Red Snapper Ceviche  Img30l
    Red Snapper Ceviche
     Red Snapper Ceviche  Translucent
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    Prep Time: 10 minutes
    Cook Time: 0 minutes
    Servings: 4
    The popular Mexican technique for "cooking" fresh raw seafood by tossing it with citrus juice finds favor in many restaurants and homes in the Southwest. This version adds a generous amount of vegetables and herbs to the traditional mixture. Choose only the freshest red snapper.






    • 173

    Ingredients:


    • 1/3 cup fresh orange juice
    • 1/4 cup fresh lemon juice
    • 3 Tbs. fresh lime juice
    • Pinch of kosher salt
    • Pinch of sugar, or to taste
    • 1/2 lb. red snapper fillet
    • 12 cherry tomatoes, stems removed and quartered
    • 1 small, ripe Haas avocado, pitted, peeled and
        cubed
    • 1/2 small red onion, slivered
    • 1/2 cup cubed English cucumber
    • 1 or 2 serrano chiles, minced
    • 1 Tbs. chopped fresh mint
    • 2 Tbs. chopped fresh cilantro
    • 2 Tbs. lemon or lime-flavored olive oil
    • 4 fresh mint or cilantro sprigs

     Red Snapper Ceviche  Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, light-bodied white wines like the Turasan Emir, Cappadocia from our Wine Club.

    Directions:

    In a nonaluminum bowl, stir together the orange, lemon and lime juices. Season with salt and enough sugar to balance the acid of the citrus juices.

    Check the fish fillet for errant bones, then cut into 1/2-inch cubes. Add to the citrus juice mixture, immersing the fish completely. Cover and refrigerate for 1 hour.

    In a bowl, combine the tomatoes, avocado, onion, cucumber, chiles, to taste, mint and cilantro and stir gently to combine.

    Transfer the fish to a colander and let drain for several seconds, then add the fish to the tomato mixture and mix gently. Drizzle with the oil, taste and adjust the seasoning with salt.

    Divide the ceviche among martini glasses or small glass bowls and garnish with the mint sprigs. Serve immediately.
    Adapted from Williams-Sonoma New American Cooking Series, The Southwest, by Kathi Long (Time-Life Books, 2001).

      Current date/time is Tue 20 Feb 2024, 8:50 pm